Injera på Vulkan
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What it's about: Young chef Meron opens a stall in Oslo's Mathallen food hall selling Ethiopian injera with Norwegian ingredients, and almost nobody buys it. When a batch of leftover teff batter meets the grumpy fishmonger's old waffle iron, she stumbles on an idea that wins over the lunch crowd, the manager with the spreadsheet and, last and hardest, her mother.
Den første dagen solgte Meron Tesfaye fire porsjoner. To av dem gikk til mora hennes, som hadde tatt med seg en venninne for å vise at hun støttet datteren, og som samtidig sa høyt til venninnen at det var for mye salt i gryta.
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